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Nutrition Facts
Serving Size 240 g
(Approx. 10 Servings)
Amount Per Serving
Calories 260 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 730 mg 30%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 20 g
Vitamin A 10% • Iron 8%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Seafood Paella

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Prep Time
35 minutes
Cook Time
1 hour
Total Time
1 h 35 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 Tbsp Seville Spain Extra Virgin Olive Oil
1 cup(s) white onion, minced
8 garlic cloves, divided use, 4 cloves minced and 4 cloves left whole
1 Tsp saffron threads
1 Tsp kosher salt
1 Tbsp smoked sweet paprika
1 cup(s) Roma tomatoes, grated or finely chopped plus juice
4 cup(s) seafood stock
1 1/2 cup(s) white wine
1 1/2 cup(s) La Fallera Pearl Rice
1 Lb fresh mussels, scrubbed and rinsed-discard any open or broken mussels
1/2 Lb fresh calamari, sliced into rings
1 Lb H-E-B Texas Fresh Farm Raised Shrimp, peeled and deveined
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Instructions

1
Set paella pan on stove on medium heat. To make sofrito, add olive oil then add minced onions, minced garlic, whole garlic cloves, saffron, salt and smoked paprika. Stir-fry 5 to 7 minutes.
2
Add chopped tomatoes and cook 30 to 40 minutes on medium-low heat or until liquid is completely cooked out and mixture is a rich red color.
3
While the sofrito is cooking, pour seafood stock and wine in a sauce pot and bring to a boil. Cook 4 minutes then remove from heat and set aside.
4
If you notice the sofrito is starting to burn, adjust heat and add a few tablespoons of water to deglaze pan. Use the spoon to scrape up any burned bits.
5
Add rice to sofrito and stir-fry 4 to 5 minutes.
6
Once rice is fragrant and lightly toasted, spread in an even layer in pan and add stock and wine mixture. Bring to a boil then reduce heat to a simmer.
7
Add mussels and cook 5 minutes. Add calamari and shrimp and cook an additional 5 minutes.
8
Test rice on top to check for doneness. If rice is still a little hard, add more liquid 1/2 cup at a time.
9
Once seafood has cooked 10 minutes, turn off heat and cover pan with foil. Let sit on stove another 8 minutes.
10
Uncover and season to taste with more salt as needed.
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